MM is not typically a fan of mixtures that include seafood. Oh, he likes fish, and he likes shrimp cocktail, but if I start talking about seafood Alfredo, or shrimp and rice, I don’t usually get a good facial expression in response. So when I found this recipe, I waited to try it until MM went on a business trip!
Saffron Risotto with Shrimp and Peas
Ingredients
- 4 c low-sodium chicken broth
- 2 c water
- 1 tsp lemon zest
- 1 1/2 tsp kosher salt, divided
- 1/4 tsp ground black pepper
- 2 Tbsp Extra Virgin Olive Oil (plus more for finishing)
- 1 small yellow onion, finely chopped
- 1 1/2 arborio rice
- 1/4 c dry white wine
- Pinch saffron*
- 3 Tbsp unsalted butter
- 4 tsp lemon juice
- 1/2 c finely grated Parmigiano-Reggiano
- 1 lb peeled, deveined shrimp*
- Recipe calls for large, raw shrimp. Pictures above show small, cooked shrimp. Either will work; your choice just modifies when they are added to the dish.
- 3/4 c fresh peas (or frozen peas that have been thawed)*
- Note below for modification depending on fresh vs frozen
Directions
- In a saucepan, combine broth, water, lemon zest, 1 1/4 tsp kosher salt, and 1/4 tsp black pepper. Bring to a simmer over medium heat.
- Meanwhile, heat a large, straight-sided skillet over medium. Swirl in oil. Add onion, and season with 1/4 tsp salt, and cook, stirring occasionally, until translucent, about 5 minutes.
- Add rice and cook, stirring, until translucent and grains begin to make a popping sound (3-4 minutes). Stir in wine and saffron (if using), and cook until mostly evaporated.
- Ladle 1 c broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of the broth is absorbed and the bottom of the skillet stays visible for a second or two as you mix, about 2 to 3 minutes. Continue ladling broth into the skillet, about 1/2 cup at a time (or just enough to cover rice). Stir slowly but constantly, allowing rice to absorb most of the broth before adding more. It will be ready when the rice is al dente and broth has thickened to a rich sauce (about 20-25 minutes). You may not have to use all the broth to get there.If you are using fresh peas and large, uncooked shrimp, add them with the last ladle-ful of broth, cooking until the shrimp are opaque.
- Remove from heat (If using thawed peas and small cooked shrimp, add them now). Stir in butter, lemon juice, and cheese; season with salt and pepper. Serve with more cheese and a drizzle of oil. (If the risotto becomes stiff before serving, stir in more broth, a little at a time, until it’s loose and creamy.
This one takes a little longer than I would normally be willing to spend on a weekday night.
It ended up using quite a few tools/utensils, which was a bit of a bummer, since MM is usually my clean up partner.
This particular recipe came from Martha Stewart Living, part of a sidebar on risotto – the main recipe was in the center, and was just the rice. But I caught the Shrimp and Peas of the sidebar, and just had to try it.
It turned out really good – just a little lemony, so next time, I’ll either decrease the amount of lemon zest, or halve the amount of lemon juice in the finishing. So, I submit it to you, dear reader. Try it out and let me know what you think!
Enjoy!